Preheat oven to 425 degrees.
Score the fat covering the meat in 1/2 inch crosshatch pattern being careful not to cut the meat. Season the lamb with salt and pepper.
Heat a small amount of olive oil in a frying pan over med-high heat and place one rack fat side down in the pan. Sear until golden brown, approximately 2 minutes, and transfer to a roasting rack placed in a roasting pan. Drain off the fat, add more oil and sear the remaining rack.

In the bowl of a small food processor, pulse the butter, 3 tablespoons of olive oil, garlic and capers until combined and the capers are broken up slightly. Transfer the mixture to a small bowl and add the bread crumbs, rosemary and parsley. Fold the butter mixture and bread crumbs until the crust begins to come together and form small clumps.

Spread the crust evenly over the lamb, pressing gently so the crumbs adhere.
Roast the lamb in the oven, with the meat side toward the back, for 25-35 minutes or until the internal temperature in the center of the meat registers 128 degrees to 130 degrees F. Allow the lamb to rest on the rack for approximately 20 minutes for medium-rare.

While the lamb rests, whisk the mustard, Worcestershire and honey together in a small bowl. Set aside.
Carve each rack into four 2-bone chops and arrange on a platter. Serve immediately with the Honey-Dijon sauce.
Note: The lamb can be prepared and refrigerated, on the rack in the roasting pan, for up to 6 hours uncooked. Remove it from the refrigerator 30 minutes before roasting it to allow it to come to room temperature.